Estouffade de Sanglier from Memories of Gascony by Pierre Koffmann
Preheat the oven to 200°C/400°F/gas 6. In a large saucepan, heat 100 g/4 oz fat until sizzling. Put in the onions and cook until golden, stir in the garlic and
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Ingredients
- salt
- freshly ground pepper
- mashed potato and sautéed carrots, to serve
- 50 g/2 oz plain flour
- 3 garlic cloves, chopped
- 1 bottle dry white wine
- 1 bouquet garni
- 800 g/1¾ lb escalopes of wild boar, from the leg, cut into 5 cm/2 in pieces
- 700 g/1½ lb onions, sliced
- 150 g/5 oz duck fat
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